Preparation

Heat an outdoor grill or a grill pan over medium-high.

Trim the ends off the eggplant, then cut lengthwise into eight long, thin slices (1/8-1/4-inch thick). Salt the eggplant liberally and let drain on a towel for about 10 minutes; pat dry. Brush both sides of the eggplant slices with EVOO and season with pepper. Grill until tender and charred in spots, about 2 minutes per side. Transfer to a work surface.

In a small bowl, combine the ricotta, grated cheese, walnuts, thyme and lemon zest; season.

Layer each eggplant slice with the speck, then spread with the cheese mixture. Top with the greens, tomatoes and onion. Roll up, transfer to plates and drizzle with EVOO.